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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Anne-Marie Whitaker of Barbados
This seasoning is found in almost every home in Barbados, and is the secret to the success of many mouth-watering Bajan dishes. One of the favorite uses is to place it between the meat and skin of chicken pieces before grilling, baking or frying.
1 pound onions, coarsely chopped
5 ounces green onions, coarsely chopped
8 cloves garlic
4 Bonney chiles (habaneros), stemmed and seeded
2 ounces fresh parsley, finely chopped
2 ounces fresh thyme, stems removed
2 ounces fresh marjoram, stems removed
1 ½ cups vinegar
2 tablespoons Worcestershire sauce
1 teaspoon ground cloves
¼ teaspoon black pepper
3 tablespoons salt
In a food processor, combine onions, green onions, garlic and chiles; process to a coarse paste; transfer mixture to a medium bowl. In food processor or blender, place parsley, thyme, marjoram and vinegar; liquefy and add to onion paste. Add remaining ingredients; mix well. Cover and refrigerate a full week before using. Mixture will keep in refrigerator at least six months.